Haven't fully decided yet, but at this point I'm almost mulling over just leaving it at home...

The establishment definitely does not have what I am bringing

As far as the law goes...according to http://www.winedoggybag.com/statelaws...

NEW YORK – A WINEDOGGYBAG STATE – Approved by State Liquor Authority
SLA 588 allows the removal of one partially consumed bottle of wine if (i) the restaurant has the appropriate wine or liquor license, (ii) the bottle of wine is purchased in connection with a full course meal, (iii) the patron consumes a portion of the wine with the meal, (iv) the wine is securely resealed, placed in a one-time-use tamper-proof transparent bag which is securely sealed and, (v) a dated receipt for the full course meal and wine is provided to the patron.

I'm assuming all of the above points need to be met? Strangely it doesn't seem to allow for byob wine...?

Here's a question for all you BYOB regulars. I'm planning on bringing a special occasion bottle to a NYC Steakhouse. However, since there will only be 2 of us and my wife hardly drinks, what would be the most appropriate way to handle what remains in the bottle? Even after offering the sommelier a taste I'd imagine we'd still have a 1/3 remaining. Sure I could finish it off, but I'd rather not due to the circumstances. Would it be poor etiquette to take it back? It's a reasonably expensive bottle ($1,000).

Thoughts?

Anyone been here recently, or had the RW Winter 08 menu? I hear they did a last minute swap on some menu items. Any comments about the place would be great. Thanks.

Had a great experience with Butter but during dinner. Not crowded and normal portions despite it being RW.

It's a typo my=by, and I was being sarcastic. Castello Banfi has a great reputation as a producer. Just a different American/Italian heritage as opposed to say Biondi-Santi. Anyways, happy drinking! After decanting for about an hour, the wine opened up quite nicely. A little firm, but I had some Italian visitors and everyone seemed to be happy.

Need some tasting notes on this. I know - not as good as the 97 but this is what I have right now. Having some friends over from Toscana and what a better way than serving them up a Brunello made my Americans. Any notes on how this is opening up?

Ok just cracked open a 95 Janus Gran Riserva and was not that impressed. A tempranillo that I was very happy with recently was an 03 Termanthia. Still a bit early, but let it decant about 2hrs and it had loads of fruit. I'm wondering how that compared with their Numanthia if anyone has tried it?

Just wanted to chime in on my Tritan experience. So far they've been holding up well. I actually broke the first one I got, not sure if it was a defect since I lightly tapped it against another glass it broke. (They very gladly sent me a replacement) Other than that, I'd say even though I hand wash everything it's not super easy to keep it very clean, free of stains etc. Overall for the price compared to the Riedel's, it's a beautiful tall glass, and an all around gppd deal. As far as taste go, I can't say that I can taste a difference in the Cab glasses I use between the two. Really though, aside from the slight shape of the rim, etc it's not going to make a huge difference after you smell the wine and it hits your tongue. At the end of the day it's all going to the same place.

Anyone have a chance to try Butter's Winter Restaurant week 07? If so, any comments? Thanks!

Anyone drinking the 96's?

Need some tasting notes for this Gaja. How's it drinking now?

What's everyone's thoughts on One Pico in the Shutters Hotel in Santa Monica?

Just wondering which restaurant you decided on and how it went..

No I mean 'Best that you have ever tried.' That's what the question is. Thanks for your input. Just curious as to the different tastes out there. It used to be that many people were into the Speysides and Highlands but now the smokiness of the Islay's seem to be picking up in terms of preference. Personally, Glenlivet 21 yo is nice but I like trying them all.

For a blend Johnnie Walker Blue is great but it's a blend and that's for another discussion.

The two great bodegas of Ribera del Duero...let's compare notes. Reserva or Gran Reservas from Pesquera vs Vega Sicilia. Any Vintage. What have you tried? What do you like? What are your favorites?

How's your experience of Le Serre Nuove in other vintages?

What is the best single malt scotch whisky that you have ever tried?

Can you post the recipe here? Thanks.

Curious as to what everyone's favorite Risotto is. Plain? With Porcini Mushrooms? Shrimp?

I think you need to revisit Kobe Beef. Wagyu has been imported from Japan again for the past couple of years. One place that does it very well is Megu's. If you still think Wagyu is the cheap US imitation, you've been missing out for quite some time.

So I decided to venture out for lunch yesterday and sample this place for lunch, a veritable hot spot for a lunch time eatery. Ordering 3 rolls, tuna, unagi, and yellow tail I was quite surprised by the quantity of rolls but aghast when I put them in my mouth. Blech! Rather than being pieces of fish, it seemed that everything was chopped or blended and put into the roll. The Unagi seemed blended into liquidy-bits and so was everything. My first experience at this place - I give it a D-.

Barf.

So I'm eating at Miso the other day, typical sushi lunch joint and I ask for a little extra ginger and when the bill comes they charged me $1 for ginger. What??@!? Is that even legal? This place is now on my black-list!!

Ok what's going on here? I too had the exact same tasting menu, except mine was $175. Seems like l'Atelier has been getting a lot of press these days but to up the price by $15 for no plain reason...what gives?

Getting back to the food, I also had an extra dish of crab topped with avocado and slices granny smith apples, along with a plate of maine lobster. By far the best dish was the langoustine papillote, crab and lobster dishes. But I agree that there was too much emphasis on frou-frou foam and a bit of an overkill on the gelee. All in all I was quite stuffed at the end of the meal, but for some reasons I just wasn't happily satisfied after I was through.

My rating 3.5 stars out of 5.

Waiter - "Would you like some chips and salsa and guacamole"
Our Party - "Ok"

Chips, salsa, and 3 orders of guacamole come out

Checking the bill...$13 x 3.

Can you say this place is weak? Ok for some credit the food was actually ok but please get rid of the fake costumes.

How about Ollie's? Cheap, Times Square Location, full of tourists and did I mention cheap? Just go to Joe's Shanghai in C-Town and call it a day.

Yes Sushi of Gari has been consistently great in my book. The jury is still out on whether the brazilian rock salt does anything for me, but otherwise the fish is always flown in fresh from Tsukiji..etc. etc. Considering that Yasuda used to work here, this place is A-Ok in my book.

Sorry for the late reply but this place is terrible. The Omakase at Sushi Yasuda is head and shoulders above Sushi Den.

If there ever existed a "high-end" mexican restaurant, this is purportedly it. But $39 ($13x3)for guacamole in the West Village that I didn't really order in the first place? Give me a break and get rid of the cheesy "We're Proud to be Commercialized Latino's" look and feel. The food albeit is decent, but any Mexican worth his chorizo salt wouldn't be caught dead eating his menudo in a rip-off joint like this. I suppose being miles away from the heartland, this place could substitute as a pitiful excuse but....ok strike that. This place is all around weak.